I am developing my gluten free line right now and knew that I had to devise a delicious chocolate chip cookie. I have always used brown rice flour in my gluten free baking but knew that I needed to add another flour to really make these cookies shine. I stumbled upon “sweet” sorghum flour, which is gluten-free. It thrives in dry Savannah like climates so it was easily grown in Africa where it was first cultivated. It’s high in fiber and protein and — Wow! — it made these cookies amazing!!! They are soft and moist when they come out of the oven and they stay that way! Me and my Sugar Plum Vegan man just finished off the last few this afternoon – we’ve been going wild for them!